How To Make Creamy Sweet Potato & Butternut Squash Soup. Makes 4 Servings (425 Ml) 126 Cals Bowl

Welcome to the realm of Cookpaders.com, a site where you can uncover tasty and straightforward recipes for any event.

Today's special is the creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl. This enjoyable recipe is straightforward and quick to prepare.

All you require are 10 ingredients and the willingness to follow 5 simple steps.

• 700 grams mixed sweet potato & butternut squash. i used tesco pre cut
• 100 grams red onion chopped
• 100 grams carrot peeled & diced
• 100 grams celery washed & chopped
• 1 veg cube i used knorr
• 1 bit chilli powder
• 15 ml lemon juice
• 800 ml hot water
• 100 ml hot or cold water. depends if serving straight away, thickness or poppin in fridge
• 100 ml half fat coconut milk i used blue dragon

A well-rounded and nutritious diet is crucial for maintaining good health. Consuming a variety of foods that provide essential nutrients helps our bodies perform various important functions.

Foods packed with vitamins, minerals, fibers, and antioxidants are key to bolstering our immune system and shielding us from chronic diseases such as diabetes, heart disease, and cancer.

Additionally, a healthy diet aids in maintaining an optimal weight, controlling cholesterol and blood pressure levels, and even balancing hormones. For growing children and teenagers, proper nutrition is crucial for their full physical development and brain growth. For adults, a well-rounded diet can significantly enhance daily productivity and energy levels.

In essence, adopting a healthy eating habit as a part of your lifestyle is a long-term investment in better health and improved quality of life.

We trust that you’ve gained some insightful insights from this information. Now, let’s return to the preparation of the "creamy sweet potato & butternut squash soup. makes 4 servings (425 ml) 126 cals bowl".

• Add following to slow cooker in order, add hot water then stock crumbled stock cube & spices, stir pop lid on & cook for about 45 mins until veg cooked.

  

• When veg is cooked, blend with hand blender until smooth. If too thick add that extra 100 ml water, use hot is serving straight away.

  

• Add coconut milk then blend in.

  

• Divide into bowls & serve. If saving pop into bowls, cool lid and keep in the fridge for up to 4 days..

  

• Nutrition for whole batch. Total fat 12...sat 8... Poly 1.... Sodium 142... Potassium 262... Carbs 83... Fibre 20... Sugar 64... Protein 10... Vitamin A 269... Vitamin C 21... Calcium 4

We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

If you find this site useful, remember to add it to your bookmarks and share it with your loved ones, friends, and relatives.